What Gives Oceania Cruises the ‘Finest Cuisine at Sea’?™

Miami-based Oceania Cruises offers passengers an intimacy in sailing unmatched by other competing lines. Oceania has six mid-size ships (Marina, Riviera, Regatta, Nautica, Insignia, Sirena) and stands apart from the competition by offering an excellent 1-to-2 crew-to-passenger ratio along with comprehensive and unique itineraries, but its Oceania’s claim to the ‘Finest Cuisine at Sea’™ that truly separates the line from the rest.

It’s a bold claim to make, but let’s take a closer look at just why Oceania stands by their trademarked phrase:

Since the earliest years of its founding in 2002, Oceania has utilized the incredible depth of knowledge of world-famous chef Jacques Pépin. As the Executive Culinary Director, Pépin contributes menu concepts, training, and his decades of industry experience to the cruise line’s one-of-a-kind program. Over the years, Pépin has taken part in countless lectures and cooking demonstrations on Oceania sailings and continues to do so even in his 82nd year. He also took part in the design and concept of his namesake Jacques on board the Marina and Rivera ships, where passengers will find heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal collection.

In addition to the culinary styling of Jacques Pépin, Oceania features Multiple open-seating dining venues for breakfast, lunch and dinner, at no additional charge. Open-seating dining allows you to dine when you are ready and with whomever you choose. And regardless of which of the Oceania restaurants you select, there are no dining surcharges. The dining establishment offerings include, but are not limited to:

Toscana – Offering traditional Tuscan cuisine, Toscana dishes are presented on elegant, custom-designed Versace china with recipes originating from the mothers and grandmothers of Oceania’s own Italian culinary staff.

Red Ginger – Featured on the Marina, Riviera, and Sirena, Red Ginger offers bold Asian cuisine with contemporary interpretations on classics like Spicy Roast Duck, Malaysian Beef, and Red and Green Curry.

Polo Grill – As the embodiment of a classic steakhouse, the Polo Grill features dark wood furnishings, white linen tablecloths, and burgundy leather chairs. Guests can enjoy USDA Prime and 28 day dry-aged beef cuts, succulent seafood dishes such as Grilled Swordfish and Whole Maine Lobster Gratinée, and meticulously-prepared side dishes to accompany your main.

The Grand Dining Room – The Grand Dining Room is a study in stateliness and a tribute to the spirit of Europe’s marquee 5-star hotel restaurants. Handsomely decorated in rich woods, designer tapestry fabrics and oversized armchairs, the expansive dining area exudes classic splendor. Menus change daily with a brilliant choice of at least ten appetizers, soups and salads and twelve entrées at dinner.